Butternut Squash Bisque
About this recipe
Butternut Squash Bisque is a creamy, comforting soup that's perfect for chilly days and festive gatherings. This version by Chef Jean-Pierre features roasted butternut squash, which adds a rich, sweet flavor that elevates the dish beyond the ordinary.
Roasting the squash not only enhances its natural sweetness but also gives the bisque a beautiful depth of flavor. With a blend of sautéed vegetables and a touch of heavy cream, this bisque is both satisfying and elegant.
Ingredient notes
- You can substitute sweet potatoes for the butternut squash if desired.
- Use only the white part of the leek for a sweeter flavor.
Tips from Chef Jean-Pierre’s video
- Poke holes in the butternut squash before roasting to prevent it from exploding in the oven.
- Caramelizing the onions enhances their sweetness, making the soup more flavorful.
- Simmer the soup until all vegetables are tender for the best texture before blending.
Good to know
- How long does it take to make Butternut Squash Bisque?
- The total time for making Butternut Squash Bisque is about 90 minutes.
- What can I use instead of butternut squash?
- You can substitute sweet potatoes for the butternut squash.
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- What part of the leek should I use?
- Use only the white part of the leek for a sweeter flavor.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 375°F (190°C).
- 2
Poke holes in the butternut squash to prevent it from exploding in the oven.
- 3
Roast the butternut squash in the oven for about 1 to 1.5 hours until golden brown.
- 4
Once roasted, cut the squash in half and remove the seeds.
- 5
Peel the squash and cut it into pieces.
- 6
In a large pot, heat olive oil over medium heat.
- 7
Add the chopped onion and sauté until caramelized.
- 8
Add the sautéed butternut squash to the pot.
- 9
Chop and add the celery and carrots to the pot.
- 10
Chop the white part of the leek and add it to the pot.
- 11
Pour in the vegetable broth and bring to a simmer.
- 12
Season with salt, black pepper, and nutmeg.
- 13
Simmer for about 20 minutes until all vegetables are tender.
- 14
Use an immersion blender to puree the soup until smooth.
- 15
Stir in the heavy cream and heat through before serving.
Heads up — we had to guess a little:
- The quantity of butternut squash is inferred as '1 large' based on typical serving sizes for soup.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jean-Pierre? Claim this page or ask us to take it down. Your call, always.
